Melt butter in a small saucepan over low heat without stirring. Remove from heat, and let stand 10 minutes. The butter will separate and the milk solids will settle to the bottom of the saucepan.
Skim the butter fat from the top; discard milk solids. Place several layers of cheesecloth in a strainer; strain butter fat through cheesecloth into a small bowl.
Note: Clarified butter is also referred to as drawn butter.
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